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rdf:type
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Description
| - Pork is now being distributed as cut meat, which increases the chance of becoming contaminated with bacteria. The rate of bacterial growth can be expressed in exponential function. In order to find how the number of contaminating bacteria grows, we compared two functional equations for growth curve. They are logistic (1) and Gompertz (2) equations. (1) Yt = K(1 + m e-at) (2) log Yt = log K + (log a)bt, where Yt: is the number of bacteria at the time t, m: coefficient. e: natural logarithm, a coefficient, t: time in minutes, K maximum number of bacteria. 90 ml of physiological salt solution was added to 10 g of pork. It was homogenized for 3 minutes, then incubated at 35 ? for 13 hours. The number of bacteria was counted every hour. From these data we found that the above two equations can be expressed as following. (1) Yt = 23535(1 + 16269e ?1.1608t) (2) log Yt = 8.9940 + (?3.1124)×0.7839t The theoretical and actual values matched well in the equation (1), and the number of bacteria can
- Pork is now being distributed as cut meat, which increases the chance of becoming contaminated with bacteria. The rate of bacterial growth can be expressed in exponential function. In order to find how the number of contaminating bacteria grows, we compared two functional equations for growth curve. They are logistic (1) and Gompertz (2) equations. (1) Yt = K(1 + m e-at) (2) log Yt = log K + (log a)bt, where Yt: is the number of bacteria at the time t, m: coefficient. e: natural logarithm, a coefficient, t: time in minutes, K maximum number of bacteria. 90 ml of physiological salt solution was added to 10 g of pork. It was homogenized for 3 minutes, then incubated at 35 ? for 13 hours. The number of bacteria was counted every hour. From these data we found that the above two equations can be expressed as following. (1) Yt = 23535(1 + 16269e ?1.1608t) (2) log Yt = 8.9940 + (?3.1124)×0.7839t The theoretical and actual values matched well in the equation (1), and the number of bacteria can (en)
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Title
| - The Conformability of Two Equation for Bacterial Growth in Pork.
- The Conformability of Two Equation for Bacterial Growth in Pork. (en)
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skos:prefLabel
| - The Conformability of Two Equation for Bacterial Growth in Pork.
- The Conformability of Two Equation for Bacterial Growth in Pork. (en)
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skos:notation
| - RIV/60461373:22330/02:00006877!RIV/2004/MSM/223304/N
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/60461373:22330/02:00006877
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - bacterial growth, pork meat (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Science
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Pipek, Petr
- Matsumoto, T.
- Sakurai, H.
- Miyahara, M.
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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